Directions:
Boil the potatoes. A few minutes before they are fork tender, toss in the asparagus to steam. Drain. Whisk together the dressing ingredients. Toss the potatoes with dressing. Refrigerate at least one hour before serving.

My thoughts:

I know it seems like it is all salads all the time but really, it is all I've been feeling like eating lately. I think I must be making up for all those years when I only occasionally had cold salads. I am still not sold on the super mayonnaise-y ones and I find hard boiled eggs in potato salad abhorrent (sneaky whites masquerading as potatoes) so I've been sticking to low mayo and a equal or higher mustard/vinegar/citrus ratios without an egg to be found. This salad is definitely on the savory side and the capers add a burst of saltiness that I love.

9 comments:

I bet the splash of tarragon vinegar adds a nice little something! Looks very similar to a potato salad my hubby made last weekend with green peppers...he also roasted the potatoes for 15 minutes after boiling.

My mom used to make a potato salad that was kind of like this but with no mayo...think it was out of one of those old Julia Child cookbooks? Warm potato salad with vinegrette and lovely bits of celery. Delicious.